Korean Bean Sprouts

Known in Korean “Kongnamul Muchim,” fresh soybean sprouts are blanched briefly until tender-crisp, then tossed with garlic, sesame oil, soy sauce, and toasted sesame seeds. The quick blanching preserves the sprouts’ crunch and fresh flavor, while the seasonings add nutty, savory, and slightly salty notes typical of Korean banchan.

As the sprouts cool, the flavors meld, coating each sprout evenly with the aromatic sesame and garlic mixture. Gentle tossing ensures the sprouts remain crisp and bright. The preparation emphasizes simplicity, freshness, and balance, producing a light, flavorful side dish with a clean, refreshing texture.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 12 minutes minutes

Small Plates

Asian

Servings: 2

Equipment

• strainer

Ingredients

• ½ lb. bean sprouts, blanched
• 1 Tbsp. toasted sesame oil
• 1 garlic clove, minced
• 1 Tbsp. scallions, chopped
• 1 tsp. sesame seeds, toasted
• 1 tsp. + ⅛ tsp. salt

Instructions 

Don’t Sleep

• Blanch the bean sprouts in boiling water with 1 tsp. of salt for 2 minutes.
• Drain bean sprouts and rinse with cold water.
• Pat the bean sprouts dry with paper towels and add them to a mixing bowl.
• Add sesame oil to the bean sprouts and toss.
• Add garlic, scallions, sesame seeds, and salt.
• Add a dash of soy sauce, toss, and serve or keep in the refrigerator for an hour.